Canning Homemade Spaghetti Sauce With Fresh Tomatoes
Are you tired of buying store-bought spaghetti sauce that has preservatives and additives? Why not try making your own homemade spaghetti sauce with fresh tomatoes? Not only is it healthier, but it also tastes better and is more cost-effective in the long run. With this step-by-step guide, you can learn how to can your very own homemade spaghetti sauce with fresh tomatoes.
Gather Your Ingredients and Equipment
Before you begin, you will need to gather your ingredients and equipment. For the homemade spaghetti sauce, you will need:
- 20 pounds of fresh tomatoes
- 1/4 cup olive oil
- 1 large onion, chopped
- 6 cloves of garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sugar
You will also need canning equipment, including:
- A water bath canner
- Jars with lids and bands
- A jar lifter
- A canning funnel
- A ladle
- A bubble remover tool
Make sure all of your equipment is clean and in good condition before you begin.
Prepare Your Tomatoes
The first step in making homemade spaghetti sauce with fresh tomatoes is to prepare your tomatoes. Wash your tomatoes thoroughly and remove the stems. Then, cut a small “X” on the bottom of each tomato.
Fill a large pot with water and bring it to a boil. Add the tomatoes to the pot and let them boil for 1-2 minutes or until the skins start to peel away.
Remove the tomatoes from the pot and place them in a bowl of ice water to cool. Once the tomatoes have cooled, remove the skins and discard them.
Cut the tomatoes in half and remove the seeds and pulp. Then, chop the tomatoes into small pieces.
Cook Your Sauce
Next, it’s time to cook your sauce. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3-5 minutes or until the onion is translucent.
Add the chopped tomatoes, dried oregano, dried basil, salt, black pepper, red pepper flakes, and sugar to the pot. Stir well to combine.
Bring the sauce to a boil, then reduce the heat and let it simmer for 2-3 hours or until it has thickened to your desired consistency. Stir the sauce occasionally to prevent it from sticking to the bottom of the pot.
Can Your Spaghetti Sauce
Once your sauce is ready, it’s time to can it. Fill your water bath canner with water and bring it to a boil.
Place your jars in the canner and let them boil for 10 minutes to sterilize them. In a separate pot, simmer your lids and bands to soften the rubber seals.
Using your canning funnel and ladle, fill your jars with the hot spaghetti sauce, leaving 1/2 inch of headspace at the top. Use your bubble remover tool to remove any air bubbles from the jars.
Wipe the rims of the jars with a clean, damp cloth to remove any sauce or debris. Place the lids and bands on the jars and tighten them just until they are snug.
Using your jar lifter, carefully place the jars back into the canner. Make sure the jars are covered with at least 1-2 inches of water.
Bring the water to a boil and process the jars for 35 minutes (adjusting for altitude as needed). Once the processing time is complete, turn off the heat and let the canner sit for 5 minutes before removing the jars.
Store Your Sauce
Once you have removed your jars from the canner, place them on a towel to cool. As the jars cool, you should hear a “pop” sound, indicating that they have sealed properly.
Check the seals on the jars by pressing down on the center of the lid. If it doesn’t pop back up, the seal is good. If it does pop back up, the seal is not good and the jar should be refrigerated and used within a week.
Label your jars with the date and store them in a cool, dark place. Your homemade spaghetti sauce with fresh tomatoes can be stored for up to a year.
Conclusion
Canning homemade spaghetti sauce with fresh tomatoes is a great way to enjoy a healthy and delicious meal all year round. With just a few simple steps, you can make your own sauce, can it, and enjoy it whenever you want. So why not give it a try?
